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    You are in: Home / Recipes / Pink Lemonade Cupcakes Recipe
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    Pink Lemonade Cupcakes

    Pink Lemonade Cupcakes. Photo by soursugar

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    soursugar's Note:

    These cupcakes are absolutely darling. I found the recipe in a cupcake cookbook a couple of years ago. They are perfect for little girl birthday parties (and even older girl birthday parties as my adult friends also love them!). They are tangy and sweet and not too dense. I often make bite-size ones in my mini cupcake pan. Reduce the baking time if making minis or they will dry out.

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    Serves: 10



    Units: US | Metric



    • 1 1/2 cups icing sugar, sifted to remove lumps (or more as needed)
    • 1/2 cup unsalted butter, room temp
    • 1 pinch salt
    • 1/4 cup whipping cream
    • 2 teaspoons frozen pink lemonade concentrate, thawed
    • 1 teaspoon lemon extract
    • 3 drops red food coloring


    1. 1
      Pre heat oven to 350°F.
    2. 2
      In a small bowl, mix together flour, baking powder, baking soda and salt.
    3. 3
      In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate until smooth.
    4. 4
      Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth.
    5. 5
      Add enough food colouring to turn batter light pink.
    6. 6
      Scoop batter into paper lined muffin pans.
    7. 7
      Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
    8. 8
      Let cool in pan on rack for 10 minutes.
    9. 9
      Remove cupcakes from pan and let cool completely on rack.
    10. 10
      To make the frosting: In a bowl, using and electric mixer on low speed, beat together sugar, butter and salt until creamy.
    11. 11
      Increase speed to high and beat until light and fluffy.
    12. 12
      Add lemonade concentrate, lemon extract, beat 1 minute.
    13. 13
      Add cream, beat until frosting is smooth and fluffy. If you would like stiffer or sweeter frosting you can add more sugar at this stage 1/4 cup at a time until desired consistency is reached.
    14. 14
      Pipe or spoon frosting onto completely cooled cupcakes.

    Ratings & Reviews:

    • on May 27, 2010

      These cupcakes are always a hit! I made them for our goddaughter's first birthday party this year, and kids and parents both raved about them. They couldn't believe that they were homemade. They are soo moist and sweet! I didn't have buttermilk, so I just mixed a little sour cream into some milk and let it sit for a few minutes before adding to the batter. For the bday party I turned my cupcakes into little piglets =) I used strawberry marshmallows for the ears and snout and mini choco chips for the eyes- the kids loved them!

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    • on May 08, 2012


      I don't usually make very good cupcakes( I don't know what is different about them then cakes, but!), however, these are the exception. They were so moist with the perfect amount of sweet and tangy. I stayed true to the recipe, except I did double it,and got exactly 20. I took them to a ladies Tea and they were a big hit. Definitely a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2009


      Great little cupcakes soursugar. I made these awhile ago for my friend's daughter wedding. They were quick and easy to make with wonderful results. The cupcakes were enjoyed by all. Thanks for sharing this tasty treat. Made for Think Pink / 09

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Pink Lemonade Cupcakes

    Serving Size: 1 (88 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 332.2
    Calories from Fat 154
    Total Fat 17.1 g
    Saturated Fat 7.6 g
    Cholesterol 32.8 mg
    Sodium 102.6 mg
    Total Carbohydrate 43.4 g
    Dietary Fiber 0.3 g
    Sugars 33.0 g
    Protein 2.4 g

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